Vanilla Ice Cream

Name: Vanilla Ice Cream
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 serving
Ingredients: 1 ⅔ cups plus 2 tablespoons whole milk; 1 tablespoon plus 1 teaspoon cornstarch; 2 oz (4 tablespoons) cream cheese; 1 ½ cups heavy cream; ⅔ cup granulated sugar; 3 tablespoons light corn syrup; cant 1/8 teaspoon salt; 1 vanilla bean

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs 20 mins
Total Time
25 mins
Servings
6
Calories
408 kcal
Course
Dessert
Cuisine
American

Vanilla Ice Cream

Iris Warren

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This is the ultimate vanilla ice cream recipe—rich, creamy, and packed with real vanilla flavor.

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Ingredients

Servings

1 ⅔ cups plus 2 tablespoons whole milk, divided
1 tablespoon plus 1 teaspoon cornstarch
2 oz (4 tablespoons) cream cheese, softened
1 ½ cups heavy cream
⅔ cup granulated sugar
3 tablespoons light corn syrup
cant 1/8 teaspoon salt
1 vanilla bean, split and seeds scraped (or 2 teaspoons vanilla bean paste or extract)

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Instructions

In a small bowl, mix 2 tablespoons of the milk with the cornstarch.
In a large bowl, whisk the cream cheese until smooth. Set aside.
In a large saucepan, combine the remaining 1⅔ cups milk, the heavy cream, sugar, corn syrup, salt, and vanilla bean and seeds (if using vanilla bean paste or extract, don’t add it yet). Bring to a boil over medium heat. Lower the heat to medium-low and cook, stirring occasionally, until the sugar dissolves and the vanilla bean flavors the mixture, about 4 minutes. Gradually whisk in the cornstarch mixture. Return to a gentle boil and cook over medium heat until the mixture is slightly thickened, 1 to 2 minutes.
Gradually whisk the hot milk mixture into the cream cheese until smooth. If using vanilla bean paste or vanilla extract, stir it in now.
To prepare an ice bath, fill a very large bowl with ice cubes and add cold water until the ice is slightly submerged. Nestle the bowl with your hot ice cream mixture into the ice bath, ensuring it makes good contact with the ice and is stable. Whisk the mixture occasionally while it cools, about 30 minutes, or until thoroughly chilled.
If you’ve used a vanilla pod, remove it. Freeze the ice cream in an ice cream machine according to the manufacturer's instructions. Transfer the ice cream into a container and seal with an airtight lid. Freeze until the ice cream is firm, about 4 hours.

Notes

Recipe adapted from Jeni's Splendid Ice Creams At Home by Jeni Britton Bauer (Artisan, 2011)
Jeni's Splendid Ice Creams At Home

Nutrition Information

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Calories 408kcal (20%) Carbohydrates 38g (13%) Protein 5g (10%) Fat 27g (42%) Saturated Fat 17g (85%) Cholesterol 84mg (28%) Sodium 204mg (9%) Sugar 37g (74%)